This is for you Flowerchild. Some really interesting stuff on this site.
Also known as Navajo tamales—this is a staple in the Navajo diet and a healthier alternative to fry bread.
7 ears fresh corn
2 tablespoons shortening
1 cup water
Heat oven to 350 degrees F.
1. Scrape corn kernels from cob with a sharp knife, reserving husks. Use the dull side of the knife to scrape the cob and release the corn milk.
2. Grind kernels in a blender and transfer to a bowl. Add shortening, salt to taste, and water only enough to make a paste.
3. Divide the mixture equally into seven husks. Lay out the husk with the natural curl facing up to enclose the filling. Spoon the filling lengthwise into the center of the husk. Using strips of husks, tie both ends. Carefully bend the husk in half to tie the two ends together. Wrap husks in aluminum foil and place on a baking sheet…
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